"A simple and easy frosting to do when you have a bunch of cupcakes to decorate or when you have children over for a party and you like them to decorate their cupcakes themselves. " — Cara
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white chocolate, chopped
1 1/8 cups
This icing gets a 5 for ease and taste. I melted the chocolate in the microwave and once melted added the sour cream- SO EASY!! Love this recipe.
I must have missed something. Sour cream and white chocolate and nothing else? I won't be making this one again. I thought I followed the recipe to the "T" but the instant I added the sour cream (to the well cooled white chocolate), it instantly clumped. No amount of beating in my electric mixer would have smoothed this out. I had to add powdered sugar to salvage the frosting. Still, it's not the way I expected frosting to taste. I added a pinch of salt to insure it wasn't overly sweet when I added the powdered sugar.
Gorgeous, very tasty. I used belgian white chocolate....quite sweet and waited for chocolate to cool in a cold water bath then electric whisked the sour cream in. It goes very stiff due to the cold cream then becomes lovely. If you add the cold cream to warm chocolate i imagine it will split, so let the choc cool.
It went really well with Aini's Strawberry Cupcakes. I used about 150 grams of white Fazer baking chocolate, and a bit less than 100 grams of Creme Fraiche. To speed cooling, I floated the glass bowl with the hot chocolate in a pot of ice water and continued stirring until almost set. The creme fraiche/choc mixture was a bit lumpy at first, but after stirring turned a beautiful consistency, perfect for cakes or cupcakes. super, super sweet taste, but I guess that depends on your brand of chocolate.
This did not get thick enough, which made me sad because the taste was really good and would have went well with my chocolate cake with raspberry filling :(
This recipe was great - really tasty and easy - I added icing sugar to make it thicker - I found it kind of runny and it kept sliding off the cake, but all in all really good!
Used good quality white chocolate, melted in the microwave. Put sour cream in a larger bowl and used electric beaters to whip for half a minute then slowly drizzled in the cooled chocolate. No lumps, and a light whipped texture. Beautiful flavour, not too sweet - perfect to top the white chocolate mud cake I made. Many thanks for the easiest "gourmet" frosting recipe ever!
This was super easy and totally fabulous. Abolutely no need to add any powered sugar to this one.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Sour Cream Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 101
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